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This guidebook offers a comprehensive summary of how NIR and reference methods, such as Kjeldahl and extraction, are used at all steps in the food processing chain.
Bioactive oils are commonly used in food, pharmaceutical and cosmetic applications. Those oils are usually rich in unsaturated and polyunsaturated fatty acids.
Near-infrared spectroscopy, combined with multivariate data analysis, was applied in order to distinguish wine samples according to the grape variety.
Pressurised Solvent Extraction (PSE) of mineral oil hydrocarbons in cardboard and bisphenol A in canned food...